Ingredients
Equipment
Method
Preparation Steps:
- Start by steaming the white fish fillets and the medium potato until they are fully cooked. Once done, allow them to cool slightly before handling. Flake the fish into small pieces and mash the potato in a mixing bowl until smooth.
- In the bowl with the mashed potato, add the flaked fish, 4 tablespoons of panko breadcrumbs, almond flour, lightly beaten egg whites, chopped parsley, lemon zest, sea salt, and black pepper. Mix everything together until well combined.
- Wet your hands slightly to prevent sticking and take small portions of the mixture to form into oval or round shapes. Aim for about 2-3 tablespoons of the mixture per croquette. Place the formed croquettes on a plate lined with parchment paper.
- Once all the croquettes are shaped, take the remaining 5 tablespoons of panko breadcrumbs and coat each croquette evenly. This will give them a lovely crunch when fried.
- Heat the extra virgin olive oil in a frying pan over medium heat. Once hot, carefully add the croquettes to the pan in batches, being sure not to overcrowd. Fry for about 3-4 minutes on each side or until golden brown and crispy. Once done, transfer them to a paper towel-lined plate to absorb any excess oil.
- In a small bowl, mix together the yogurt, grated garlic, lemon juice, and a pinch of salt and pepper. This sauce will serve as a refreshing dip for your fish croquettes.
- Serve your crispy fish croquettes hot with a side of the yogurt sauce and lemon wedges. Enjoy this delightful dish with family and friends!
Notes
- Use sweet potato instead of regular potato for added nutrients and sweetness.
- Swap out almond flour with whole wheat flour for a different flavor and texture.
- Replace the yogurt with a plant-based yogurt for a dairy-free option.